Peanut Butter Banana Bread

Sliced loaf of vegan peanut butter banana bread on a serving board.

Print Recipe

5 from 4 votes

A quick and easy banana bread loaded with peanut butter and chocolate chips. And it's healthy!!!

Prep Time10

Cook Time1

Total Time1 10

Course: Breads and Muffins, Breakfast and Brunch, Desserts & Sweet Treats, Snacks

Cuisine: American

Diet: Vegan

Servings: slices

Calories: 240kcal

Author: Jenn Sebestyen

Equipment

Ingredients

1 ⅔ cup white whole wheat flour
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
⅓ cup unsweetened non-dairy milk (soy, almond, rice, oat, etc.)
1 tablespoon apple cider vinegar
⅔ cup organic natural peanut butter
½ cup pure maple syrup
1 teaspoon vanilla extract
¼ cup aquafaba liquid from a can of chickpeas
1 ½ cups mashed banana about 3 medium
¾ cup dairy free chocolate chips divided

Instructions

Preheat oven to 350°F.
Line a 9x5 loaf pan with parchment paper and set aside. (I like to spray the pan with cooking spray first and then set the parchment paper in. The cooking spray helps the paper stick to the pan so it doesn't move around as you are pouring your batter in.)
In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
In a large bowl, whisk together the non-dairy milk and apple cider vinegar until frothy. Whisk in the peanut butter, maple syrup, vanilla, and aquafaba until well combined. Stir in the mashed banana.
Pour the dry ingredients into the wet and mix until just combined. Add ½ cup chocolate chip and stir to evenly distribute.
Pour the batter into the prepared loaf pan. Sprinkle the remaining ¼ cup chocolate chips evenly over the top.
Cook for 55 to 65 minutes until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Unmold the bread from the pan and continue cooling on the wire rack. Allow the bread to cool completely before slicing.

Notes

~ Use over ripe, spotty bananas for best texture and sweetness.

~ Use an organic, natural creamy peanut butter. Preferably one that is made from just peanuts or peanuts and salt.

~ Do not over mix the batter. Mix just until combined. No white flour should remain visible, but a few lumps are fine and expected.

~ Line the loaf pan with parchment paper to easily remove the loaf after baking.

~ Allow the bread to cool completely before slicing. This is important as it's a fairly delicate bread and may fall apart if sliced when still warm.

~ For a nut-free option, use sunflower seed butter instead of peanut butter and choose oat milk, soy milk, or rice milk.

~ Make this banana bread into muffins for quick grab-n-go breakfasts or snacks. Reduce the cooking time to just 20 to 25 minutes.

Nutrition